Cookaholics Bulletin Board

I was just directed to this ingredient by a friend with a vague recipe for a cold salad (like a rice salad with vinagrette). Have zero experience with this grain. Any thoughts or tips and tricks? Recipes? Ideas?

I have about a pound of it, so plenty of room to experiment.

EB
Quinoa can be used like bulgar wheat....so think tabouli salad for one. Also would work a little like couscous.
So you can serve it warm with sauteed veggies.
I am betting that Fuzzy will have some of the best ideas.
ilene

Not really, I don't use it much. I have some recipes in my South American cookbook, but I haven't made them.

Quinoa needs to be boiled, unlike instant bulgur or couscous. I'd also observe that unlike rice you can't really get it to absorb all the liquid when you make pilaf with it; it's always kind of "wet". I've never had it cold.

I make quinoa all the time. Besides being really tasty and versatile, it's really easy to make, and very healthy. I usually cook it in a 2/1 ratio water to quinoa, bring them to a boil, then simmer until cooked. (It always takes longer than it 'should' up here at altitude.)

After that, I just have fun adding things...sometimes it's lemon and sauteed grape tomatoes, other times, it's just a base like rice.

Highly, highly recommend quinoa.

Amy

I use both red and white, but not often. Every once in a while I get the urge to make it again. I usually use it sorta of pilaf style with sauted veg. Serve with grilled chicken. I also like it in a vinagrette with cherry tomato's and feta.

Laurie

Thanks for the info.

Amy, hello! Are you still out in Telluride?

Lynn